Before following the Chicken Popover recipe, I decided to trial the
suggestion of using puff pastry instead of the crescent roll dough.
Here's my test recipe. Turned out great, imho.
Simply:
1 sheet puff pastry
1 package brown'n'serve sausages (8)
4 oz. cream cheeze, divided into eight strips
Cayenne pepper to taste
Garlic powder to taste
1 Egg + 1 tsp water <--Eggwash
Directions:
Cover a cookie sheet with aluminum foil and grease well.
Defrost a sheet of puff pastry.
Preheat oven to 400 F.
Cook sausages until browned and rest on paper towel to drain.
Divide the puff pastry into 3 x 3 squares. (one is a goner!)
On each square, center 1 sausage plus one strip of cream cheese plus a
shake of cayenne and a shake of garlic powder to coat.
Eggwash inside edges and roll up tight, twisting ends to seal. Place on
greased foil. Eggwash outside of each.
Cook until golden brown. Let cool for 15 minutes. Enjoy!
Andy
This was my first puff pastry experiment.